Savory Rhubarb and Fennel Chutney with Mint (Edit recipe)

Cooking the rhubarb chutney

1. Remove top and bottom of fennel bulb and slice into 1/2 inch pieces before chopping down to smaller pieces. Do the same to the rhubarb stalks. (The shape doesn't really matter here, the ingredients will break down over the stovetop during cooking).
2. Add the chopped fennel and rhubarb to a medium sized saucepan, stir in 2 tbsp. water and 1/2 cup sugar. bring to a boil.
3. Lower heat to medium and continue to cook on a low boil until the fibers of the fennel and rhubarb break down, 15-20 minutes.
4. While the chutney cooks, prepare your canning station. Fill a large stock pot with enough water to cover your cans and bring to a boil. Sanitize your canning jars and lids by boiling them, completely drying the jars and making sure your lids are clean and ready to go.
5. When the chutney has reached desired consistency and thickened, add apple cider vinegar, and let simmer on low heat for 3 more minutes.
6. Chop fresh mint into ribbons.
7. Remove saucepan from heat. Stir in chopped mint leaves, vanilla and lemon juice.

Canning the chutney

1. Transfer Rhubarb Chutney into waiting sanitized jars, leaving 1/4 inch space at top. Seal lids loosely, making sure the lids are on, but not tightened.
2. Process jars in boiling water for 10 minutes. Remove jars from stock pot using canning tongs and place on heat safe surface. Let cool, and listen for the sealing of jar tops. They should make a popping sound. When the jars are cool enough to handle twist the lids, tightly closing them.

Storage of rhubarb and fennel chutney with mint

1. This chutney will last 8 months in a cool, dark cabinet or pantry. If you do not want to can this Rhubarb Chutney, simply keep covered in your refrigerator, it will keep fresh for 10 days.